And alexander



(No Model.) 2 Sheets-Sheet 15 H. MOGOLLUM, J. PARR 8a A. G'BUMBIH.

BAKING FURNACE AND OVEN.

No. 365,929. Patented July 5, 1887.

g1 l vitmwm yjp (No Model.) 2 Sheets-Sheet 2.

H. MoCOLLUM, J. PARR & A. ORUMBIE. BAKING FURNACE AND OVEN.

No. 365,929. Patented July 5, 1887.

wmmw I v I 5440mm I wh ww @ifimd?m/ UNITED STATES PATENT @rrrcn.

HENRY MOCOLLUM AND JOSEPH PARR, OFNEW YORK, AND ALEXANDER ORUMRIE, OF BROOKLYN, NEW YORK.

BAKING FURNACE AND OVEN.

SPECIFICATION forming part of Letters Patent No. 365,929, dated July 5, 1887.

Application filed June 26, 1886. Serial No. 206,341. (No model.)

To all whom it may concern.-

Be it known that we, HENRY McCoLLUM, J OSEPH l ARR,and ALEXANDER CRUMRIE, the first two residing in the city of New York, in the county and State of New York, and the last residing in Brooklyn, in the county of Kings and State of New York, have invented a new and useful Improvement in Baking Furnaces and Ovens; and we hereby declare that [O the following is a full, clear, and exact descrip-' tion of the same, reference being had to the accompanying drawings, and the letters and figures marked thereon, which form a part of this specification.

[5 The invention consists in the combination of certain forms of furnaces and lines, hereinafter described and shown, with any known form of the reel-oven; and its object is to secure a better circulation of the heat in the even, and to produce a baking both by the di rect contact of the products of combustion with the goods to be baked and also by the radiation of heat from the interior surfaces of the walls of the oven, and to so construct our furnace and oven as to economize in the space required.

1n the accompanying drawings, Figure 1 is alongitudinal vertical section of theinvention.

Fig. 2 is a vertical erosssection of the same on line 2 2 of Fig. 1, and Fig. 3 is a horizontal sectional view on the line of the damper 9.

Similar letters refer to similar parts in all the figures.

A is a furnace and oven wall,which is pref- 5 erably made of brick.

a a are two fire-places, the, doors opening into which are in the side of the structure inelosing the furnace and oven. Below the fireplaces are the grates and underneath these the 0 ash-pits.

b b are two open spaces or chambers above the fire-places. The fire-places and the chambers above them run across the furnace structure from side to side, being parallel with the 4 5 axis or shaft of the reel-frame. This manner of arranging the furnaces enables me to construct the entire furnace and oven in a small space. We prefer to make the brick-work above these chambers in .the arched manner shown in Fig. 1, as this adds greater strength chamber b by the line i, as shown.

to the furnaeewall itself. Each of these airchambers has a line connected with it at the back and passing up through the wall of the furnace and connecting with the chimney. These flues are opened or closed by means of dampers c c, which are regulated by rods and levers in any well-known manner, as shown.

6 is a flue connected with the top of the airchamber 1), and passes up and around the side or back of the oven, and is eonnectedwith the oven at the top through the openings f f. This flue e is opened or closed by the damperg and regulated by rods and levers in any well-known way, as shown. The baking-chamber itself is connected with the chimney by a flue open- 6 ing, preferably, into the upper part of the baking-chamber, as shown in Fig. 1. This flue is opened or closed by a damper in any wellknown way. During the operation of baking the fine is generally closed.

h is ahot-air chamber connected with the This hotair chamber may or may not be connected with the chimney by aflue. In the drawings no such flue is shown. If the operator desires to 7 5 allow the products of combustion to escape from the chamber h, he can do so by opening the damper c, which will allow the products of combustion to pass off not only from the chamber I), but also from the chamber h, which so two chambers are connected by a large opening and are substantially one continuous chamher. The object of the chamber h is to enable the heat to be radiated into the even more readily, and through a more extended part of 8 the oven-wall. A further advantage is the saving in the amount of brick-work required to construct this part of the oven.

j is the reel-frame of the oven. It consists of a central cylinder revolving upon a shaft, 0 passing through the middle of the oven, the said cylinder having projecting arms upon which the baking-pans are pivoted, as shown in Fig. 1. The central cylinder also has flanges projecting from the circumferential edges of its two heads or drums out to the walls of the bakingoven, as shownin Fig. 2. The oven itself is made as nearly circular in form as possible. WVe prefer this form of reel-oven having a central revolving cylinder, though no we do not claim it as part of our invention. Our form and arrangement of furnaces and flues are peculiarly well adapted to be used with this form of reel-oven.

7c is the door opening into the oven, through which the goods to be baked are introduced, and through which they are removed after the baking is finished. We prefer to make the upper side of the doorway beveled, as shown in Fig. 1. The object of beveling the upper side of the doorway is that the operator can see more easily into the oven and has a wider range of view. Moreover, the opening on the inner side of the door may be made smaller, and thus less heat allowed to escape from the baking-oven through this door. Again, such heat as does escape through this door is thus enabled to pass directly upward and escape the eyes of the operator.

During the operation of baking in such a reeloven as is shown and described herein the goods are being constantly introduced into or removed from the oven, so that the door of the oven is open most, if not all, of the time.

There is a currentofheat continuall esca i11 y P a from the oven through this door. \Vith the old form of oven-doorway the operator, who was compelled to do his work directly in front of the doorway was greatly hindered in his work by this escaping heat, which would strike him in the face, and he would become exhausted in a comparatively short time, so that he would have to be relieved. By beveling the doorway, as already described, I am not only enabled to make the doorway itself smaller, and thereby diminish the amount of heat that is lost in this way, but I give such a direction to the escaping current of heat that it no longer interferes with the operator in his work. In this way I economize in fuel and labor.

Our invention operates as follows: While the fires are being started in the furnaces, the damper g is closed, thus preventing the dust and smoke from passing into the flue e, and the dampers c c are opened, and thus the dust and smoke are allowed to escape up through th chimney. When the fires are in the proper condition, the dampers c c are closed and the damper g is opened, and the hot air from the furnace a passes up through the flue.

c and into the baking-oven through the openings f f at the top. The flue connecting the baking chamber with the chimney may be opened to create a draft through the oven, until the oven has been brought to a proper degree of heat. The products of combustion from the fire a pass into the hot-air chamber h, and'the heat is transmitted through the wall of the baking-oven into the oven itself, the heat being radiated from the interior surface of the adjacent portion of the wall of the baking-oven. The goods to be baked are then placed in the baking-pans and the reel frame is revolved.

The contents of the baking-pans are thus baked. both by direct contact with the products of combustion from the furnace at and by the radiation of heat from the furnace a, through the wall of the baking-oven. By this system of introducing heat into the baking-oven a oven, and thus heat is transmitted through this intervening wall and radiated from all parts of the interior surface of oven-wall between the flue and the bakingoven. This radiation of heat from so large a part of the interior surface of the wall of the baking-oven, secures a very even distribution of the heat throughout the oven itself, and especially in that part of the oven through which the baking-pans revolve.

By our invention the necessary width of the furnace and oven is greatly reduced, and thus economy of space is secured; The hotair flue 6 may pass entirely across the top of the oven, as shown, or may open into the top of the oven only on one side.

WVhat We claim as new, and desir elo. secure by Letters Patent, is-

In combination with a reel-oveu, two furnaces below the oven, separated from it by an intervening wall, a flue passing from one of the said furnaces up and around the side or back of the oven and connected with the oven' by means of suitable openings at the top, and a hot-air chamber underneath the oven and connected with the other furnace, whereby the products of combustion from one furnace are introduced directly into the top of the oven, and heat from both of the furnaces is introduced by radiation into the bottom and sides of the oven, substantially as and for the purposes set forth.

HENRY MOGOLLUM. JOSEPH PARR. ALEXANDER ORUMBIE.

Witnesses:

ROBERT N. KENYON, EDWIN SEGER. 

